Trendy Pizza

Dallas-based pizza chain gets on board with hot and cheesy national trend

Pie Five Pizza has a vegan cheese option that can be ordered on any of its pizzas.

Photo courtesy of Pie Five Pizza

Dallas-based Pie Five Pizza is getting on board with one of the biggest restaurant trends of 2016: vegan dining. The company is adding a vegan cheese option made by pioneer Daiya, to serve at all Pie Five restaurants nationwide.

Called Daiya Classic Blend Shreds, it's a blend of mozzarella and cheddar vegan shredded cheese, like nothing offered at other chains. It does what most people want cheese to do on a pizza: It melts and stretches to create a gooey, rich topping, just like dairy-based cheese.

The cheese blend is soy-free, gluten-free, dairy-free, tree-nut free, plant-based, lactose-free, and vegan.

Patty Scheibmeir, VP of research and development and product innovation at Pie Five, says that guests were requesting it, and that Daiya was the best dairy-free alternative.

"The thing about Daiya's cheese is that it worked well with our current oven settings, and it works with all of our pizza crusts," she says. "It cooks perfectly, with a beautiful stretchiness. With some of the vegan cheeses we tried, they came out looking like burnt marshmallow. Daiya was the only one tested that looked and tasted good."

Three out of four of Pie Five's crusts are vegan: artisan thin, whole-grain Neapolitan, and gluten-free. (The pan crust has milk protein and is therefore not vegan.)

"Those have always been vegan," she says. "We don't have egg in any of our crusts."

Pie Five is a spin-off of Pizza Inn that specializes in customized personal pizzas. It is named for the amount of time it takes to get your pizza made to order: five minutes. Toppings include upscale options such as spinach, artichoke hearts, caramelized onions, and three kinds of olives. Fresh vegetables are prepped at each store.

The first Pie Five opened in Fort Worth in 2011; there are now 87 locations in 24 states.

Five of Pie Five's seven sauces are vegan, including Tuscan marinara, spicy marinara, barbecue, olive oil, and olive oil with garlic. (The Alfredo and ranch sauces have milk.) That allows customers to create an entirely vegan pie.

"The vegan trend is expanding," Scheibmeir says. "We hear it from young people, women, millennials, and we're working on more options."

Daiya Classic Blend Shreds will be available at every Pie Five location by the end of March.

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News You Can Eat

This Dallas restaurant news has tons of tempting dishes to check out

Bulla Gastrobar

Basque-style cheesecake at Bulla Gastrobar.

January can be a sleepy time in the Dallas restaurant scene but 2023 has been an exception, and this roundup of restaurant news is proof. Most of what's here is about new dishes and new seasonal menus, but there's also news about chef appointments and celebrity chefs on TV.

Here's what's happening in Dallas dining news, collated from press releases, emails, and online sites:

Loro Asian Smokehouse & Bar has launched two ramen specials for February, served Tuesdays-Wednesdays after 4 pm: Smoked Brisket Ramen or Grilled Prawn Ramen, both featuring Balinese curry, sun noodles, ajitama egg, green onion, and sesame, both $18.

Bulla Gastrobar, the Spanish-style restaurant located in Legacy West, has launched a new Winter menu featuring clams with pork belly, Galician soup, braised short ribs with house-made potato chips, braised lamb with patatas panaderas, pear fiocchi pear-filled pasta, with honey blue cheese sauce, cauliflower with bechamel sauce, and Basque-style creamy cheesecake with blueberry compote.

Ford’s Garage, the restaurant inspired by the heritage of the Ford Motor Company, has a new limited-edition comfort-food menu featuring seasonal dishes with a twist including Philly Cheeseburger, a half-pound black Angus patty with caramelized onions, red bell pepper, Pepperjack cheese, beer cheese, and apple-bacon jam; 10-oz bone-in pork chop with apple slices, bacon jam, and rum glaze, with two sides; and Belgian waffle bites with caramel sauce.

Mendocino Farms has rolled out a new limited-time menu featuring a Countryside Cobb with Romaine, spinach, red onion, bacon, asparagus,, green onion, pickled peppadew peppers, Gruyere cheese, and boiled egg ($8 through February 10 if ordered online or via the Mendocino Farms App); Chicken Parm Dip sandwich with chicken, Mendo’s krispies, mozzarella, Grana Padano cheese, pomodoro sauce, basil, and Calabrian chili aioli on a sesame roll; plus new sides including Beets & Farro, Spicy Dijon Potato Salad, Creamy Potato Leek Soup, and Vegan Chili. At all five area locations: Preston Hollow, Addison, Plano, West Village, and Downtown Dallas.

Mod Pizza has added oven-baked wings, available in six- or 12-piece portions in five recipes: Original, BBQ Hot Honey, Buffalo, Sri-Rancha, and Parmesan Garlic Rosemary. The wings join other recent menu innovations that include a plant-based Italian Sausage, a new salad menu, and a series of seasonal, limited-edition No Name Cakes. A spokesperson says that wings have been in their culinary pipeline for a while, and they'll have more new items throughout 2023.

Dickey’s Barbecue Pit has a spicy new limited-edition Atomic Barbecue Chicken Sandwich, a collaboration with its virtual Wing Boss concept, featuring smoked chicken breast, pickles, onions, and a fusion of Wing Boss’ Atomic sauce and Dickey’s Sweet Barbecue sauce. It'll be available February 6-April 30.

Fuzzy's Taco Shop has brought back two favorite tacos: The Spicy Chimi Fajita Taco features a flour tortilla with garlic sauce, cheese, fajita beef or chicken, pico de gallo, and spicy chimichurri sauce made with parsley, cilantro, jalapeños, olive oil, lemon juice, garlic, and salt. The Saucy Brisket Poblano Taco has shredded brisket, Butt Burnin’ sauce blended with Dr. Pepper and topped with poblano peppers, red onion, avocado, garlic sauce, feta, and cilantro on a warm flour tortilla.

Dunkin' has a new winter lineup featuring the Brownie Batter Dougnut, Brown Butter Toffee Latte, Stuffed Biscuit Bites, and Bacon Avocado Tomato Sandwich.

DQ restaurants in Texas are offering a deal on their Texas T-Brand Tacos, consisting of crunchy corn shells filled with beef, shredded cheese, lettuce, tomato, and taco sauce, three for $5 through the end of February.

Grimaldi's, the pizza chain, has launched a new Garden Ranch Salad with Romaine lettuce topped with red pepper, red onion, cucumber, cherry tomatoes, croutons, and ranch dressing.

Razzoo's Cajun Cafe has added new $9.99 lunch entrees all day Monday–Friday. featuring Cajun Fried Steak and Cajun Fried Chicken, both served with mashed potatoes and andouille cream gravy, and Andouille Sausage with Red Beans & Rice.

Freebirds World Burrito has added Hero tortillas, which contain 2g of carbs, designed for people who like burritos but are trying to lower their calories and carbs. It'll be a third tortilla option at Freebirds, the other two being flour and cayenne tortillas.

The State Fair of Texas is seeking applicants who'd like to become one of the nearly 90 concessionaires at the 2023 event. There's an application online or go to BigTex.com.

Hawthorn, the restaurant in the lobby floor of the AT&T building in downtown Dallas, now has executive chef Eric Spigner in the kitchen. Spigner has worked at Greenbrier Country Club, Pizzaiolo, and Nova in Dallas. Spigner was nominated for Rising Star Chef in CultureMap's 2019 Tastemaker Awards and also won on the Food Network Show Chopped.

Dallas celebrity chef Tiffany Derry will be a contestant in the fourth season of Guy Fieri's iconic culinary competition, Tournament of Champions, which returns on Sunday, February 19 at 7 pm on Food Network, where chefs from the East and West coast will face off in a bracket-style culinary competition.

Greenville Avenue Pizza Company owner Sammy Mandell helped set a Guinness Book of World Record. Mandell traveled to Tulsa to join World Pizza Champions in partnership with The University of Tulsa and set a new world record for World’s Largest Pizza Party to benefit Make-A-Wish Oklahoma at an event on January 21 that had a total of 3357 participants. The attempt is a charitable initiative of World Pizza Champions, as many members from around the country and world were in Tulsa to together author a cookbook.

Genghis Grill has a new restaurant prototype set to debut in spring 2023 that will be half the size of today's locations, with a goal to get customers in and out in under 15 minutes of placing an order, as well as a separate pick-up area for to-go and curbside parking spots.

Dallas-based Avocados From Mexico is making its "AvocadoGlow" brand color official through a partnership with PANTONE. The new color emulates the tones you see when you cut into a ripe avocado. They've launched a limited-edition Avocado Glow Collection that includes throw pillow, wallpaper, apron, oven mitts, coasters, a serving tray and a guacamole bowl.

Texas Food & Wine Alliance revealed its 2022 grant winners, giving away more than $107K in grants to 19 winners and one honorable mention statewide. Dallas-Fort Worth recipients included Cafe Momentum, Wicked Bold Chocolate, and Funkytown Food Project.

The FDA Modernization Act 2.0 was signed into law. This ends an 80-year-old requirement for animal testing in the development of new drugs and allows manufacturers and sponsors of a drug to use alternative testing methods to animal testing. Huge!

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